There are many, many food production professionals who believe that for their cold chain to be running optimally it only needs to run at a low temperature (i.e. where low ambient temperatures are recommended and required).
How wrong could they be?
Even the latest refrigerator cooling equipment cannot remove air borne bacteria and food spoilage gases from a cold chain chamber.
Furthermore whilst modern refrigeration science can deliver high levels of humidity, such levels cannot be sustained during peak work shifts to prevent the natural dehydration (and subsequent qualitative loss in condition and weight of course) of fresh produce stored in cold storage.
What is required to redress the foregoing obvious inefficiencies?
Here is one solution …….